</>Build with Tariff Intelligence|Programmatic access to tariff calculations and HS code classification.Explore Developer Resources →
0405.90.10.20/Anhydrous Milkfat for Bakery Emulsions/Canada

Anhydrous Milkfat for Bakery Emulsions from Canada

Specialty anhydrous milk fat formulated for bakery fat emulsions, 99.7% milkfat with stable melting point. HTS 0405.90.10.20 applies for quota-entered pure dairy fat in dough conditioners.

Duty Rate — Canada → United States

20%

Rate breakdown

9903.05.2910%Except for products described in headings 9903.05.85–9903.05.93, articles the product of Canada, as provided for in U.S. note 52 to this subchapter
Calculate with your customs valueVerify classification with AI

Import Tips

• Certify melting point 32-34°C; secure USDA license with end-use statement

• Avoid contamination with vegetable fats; declare bulk vs retail packaging

Anhydrous Milkfat for Bakery Emulsions from Canada — Import Duty Rate | HTS 0405.90.10.20